- Paperback: 384 pages
- Publisher: Ecco; Reprint edition (Aug 15 1994)
- Language: English
- ISBN-10: 0880013826
- ISBN-13: 978-0880013826
- Product Dimensions: 24.1 x 14.5 x 2.7 cm
- Shipping Weight: 499 g
- Average Customer Review: 4.1 out of 5 stars See all reviews (7 customer reviews)
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Amazon Bestsellers Rank:
#373,537 in Books (See Top 100 in Books)
- #37 in Books > Cooking, Food & Wine > Regional & International > Latin American
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Product Details |
Product Description
Book Description
This award-winning cookbook by Elisabeth Lambert Ortiz includes 500 recipes from the exotic culinary traditions of the Latin American World, covering the coasts, mountainous areas, and fertile plains between Mexico and Chile. Ortiz selects appetizers, soups, main courses, salads, and desserts from each region and explores the wild array of spices and styles that make these recipes unique.
Using delicious examples, she describes how the Spanish, Portuguese, African, and Middle Eastern influences have combined with the indiginous cooking of the Maya, Aztec, and Inca civilizations. Her recipes range from familiar favorites such as Guacamole and Feijao Preto (black beans), to more unusual recipes: Sopa de Topinambur (Jerusalem Artichoke Soup -- Chile), Matambre (Stuffed Rolled Flank Steak -- Argentina), Pichones con Salsa de Camarones (Squab in Shrimp Sauce -- Peru), Salada de Palmito (Hearts of Palm Salad -- Brazil), Quimbolitos (Steamed Puddings -- Equador), as well as a wide variety of sauces and breads.
This book is the prototype for all books on Latin American cooking and remains the definitive text on the subject.
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Customer Reviews
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Most helpful customer reviews
1 of 1 people found the following review helpful
3.0 out of 5 stars
Good Cookbook for Americans,
This review is from: Book Of Latin And American Cooking (Paperback)
Several other Latin American cookbooks have recommended this cookbook and I found this book very good in terms of the recipes. However, I found it very frustrating to use as I am a modern, young European who has no knowledge about 'cups'. The units of cooking in this book are totally in American and there is no translation at the start to assist in converting to grammes or mililitres or to notify people about the differences between American and UK pints. Thankfully, I am a qualified chef so I was able to translate the differences but it made it a hard book to use. As stated above the actual recipes are very good. If only it were more user-friendly.
4.0 out of 5 stars
Great variety of South American Recipes,
By A Customer
This review is from: Book Of Latin And American Cooking (Paperback)
I spent my childhood in Colombia and greatly miss some of the "Criollo" cooking of the region. This is one of the few Latin American cookbooks that includes many recipes from South America, along with the more common Central and North American (Mexican) recipes. She has an extensive introduction describing the cooking of different regions and a chapter on ingredients. There are many recipes in different categories, but I believe in a book this size it was impossible to do justice to the cooking of some of the countries represented. Think of it more as an introduction to the cuisine of those countries. I found that there were only two Bolivian recipes listed, and there were very few Argentinian, Paraguayan, Peruvian or Venezuelan recipes. The book does include the Argentinian dishes with which I am most familiar. I wish she would visit the region again and write another book! I have found this book useful in recreating some of the recipes from my Childhood. Some of the recipes I looked up seemed complex and had ingredients that I could not locate, but most of the recipes seem easy to prepare, and adapted to ingredients that can be found in the US. The Colombian recipes included are representative of the two regions that she states she visited, the Coastal Region, and the area surrounding the Capital, Santafe de Bogota (However, my Aunts would be mortified to hear of an "Ajiaco Bogotano" made without Guascas and with just any kind of potato instead of with "papas criollas"). There are not a lot of recipes from the Colombian interior and Mountain regions where I spent most of my childhood, or from the region bordering Venezuela. This is understandable in a cookbook that covers so many diverse cuisines. I will be purchasing some more specialized cookbooks on Colombian cooking. One that I like and I would recommend, is "Cocina Colombiana, Paso a Paso". It is currently out of print, but if Colombian Cooking interests you, you may be able to find a used copy. I am also looking for books on Argentinian and Peruvian Cooking. Any suggestions? Since I own this book in a paperback version that is just starting to fall apart, I will be purchasing it in hardback.
5.0 out of 5 stars
My most delapidated cookbook,
By A Customer
This review is from: Book of Latin American Cooking (Hardcover)
_The Book of Latin American Cooking_ is one of my favorite cookbooks. It's full of unique ideas and combinations that you just can't find elsewhere. For example, I was surprised to see how much a pureed corn sauce tasted like it contained dairy.I would never have thought of making a soup with pureed avocados! A lot of the recipes sound odd but are delicious. A few, admittedly, are just odd. I was having a look here to see if there might be a hardback edition. My current copy needs to be replaced!
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